Keylime Pie Sour!

Dave Y said:
I think it kind of illustrates how we can perceive things differently in our respective palates. Though I think this would be more of a preference, it still shows how we can share common likes in say, an IPA, German style lager and diverge on rauchbier, sours, and other beers.

You should put that in an untappd review

<ducking>
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I wouldn't
 
Donoroto said:
I can agree with that. Most sours are just too sour for my preferences.
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That's why you need to make your own
If you do a sour mash you cans blend to taste
I haven't made one recently but if I get a good crop of black currents
 
Donoroto said:
Bleah!
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Should we get off your lawn too? :D

I never "got" bell bottom jeans and I have never gotten sour beers...
Kudos to @Bigbre04 for taking the time to try and understand the style, get feedback and try to make a credible sour - even if some of us aren't really fans, I think we all want his sour to be top shelf.
 
Donoroto said:
Bleah!
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i wouldnt make sours if they didnt sell. unfortunately there are still people who dont like beer but will happily buy a sour. they are wrong, but i cant help that.

Dave Y said:
Should we get off your lawn too? :D

I never "got" bell bottom jeans and I have never gotten sour beers...
Kudos to @Bigbre04 for taking the time to try and understand the style, get feedback and try to make a credible sour - even if some of us aren't really fans, I think we all want his sour to be top shelf.
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firstly i dont think you should be on his lawn...did you not see the signs????

secondly i am trying!

took ph this morning and in 12 hrs it has dropped from 5.35 to 3.46ph...gonna leave it souring until right before i leave. if i leave it until tomorrow it will get down to 3.38. voss will blow through most of the available sugar fairly quickly. plus i gotta hustle this batch along! its gonna be close!
 
Bigbre04 said:
i wouldnt make sours if they didnt sell. unfortunately there are still people who dont like beer but will happily buy a sour. they are wrong, but i cant help that.


firstly i dont think you should be on his lawn...did you not see the signs????

secondly i am trying!

took ph this morning and in 12 hrs it has dropped from 5.35 to 3.46ph...gonna leave it souring until right before i leave. if i leave it until tomorrow it will get down to 3.38. voss will blow through most of the available sugar fairly quickly. plus i gotta hustle this batch along! its gonna be close!
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That is just getting started. I did kettle sour with lactobacillus and it got down to just under 3.
 
Dave Y said:
Should we get off your lawn too? :D

I never "got" bell bottom jeans and I have never gotten sour beers...
Kudos to @Bigbre04 for taking the time to try and understand the style, get feedback and try to make a credible sour - even if some of us aren't really fans, I think we all want his sour to be top shelf.
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No bell bottoms?
I never got the ten gallon hat LOL
 
Pitched 9#s amoretti craft puree wild strawberry, 4.5# apricot, 250g of Voss, 30g of servo, and pushed 02 through the carb stone into the sour i brewed on tuesday! dropped from 14.8p to 7.8p even with a gallon and a half of 30brix fruit. ph continued down to 3.12 from 3.4 yesturday. temp rose on the batch to 33.8 from 31.5 the day before! i dont think it kicked my jackets on(sp 40c) but i guess it could have!

shes chugging right along. now i have to figure out how to brew and wash kegs in order to pack this tank before i run out! fun stuff.
 
Bigbre04 said:
So I am planning on doing a key lime pie sour
Thoughts?
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